- 800g sweet potato, peeled and chopped into 2½ cm pieces
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 500g carrot, cut to the same size as the sweet potato
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 6 tbsp double cream
- good grating nutmeg
One of the most useful of spices for both sweet and savoury…
- small pinch cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- large handful fresh breadcrumbs
- olive oil, for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
Bake at 220C/200C fan/gas 7 (when the turkey comes out of the oven) for 35 mins until the top is golden and crunchy, and the mash is piping hot.